Italian Style Macaroni
2 cups tomato juice
1 cup chicken broth
2 tablespoons onion finely chopped
1 garlic clove minced
1 teaspoon dried Italian seasoning
salt and pepper to taste
2 cups elbow macaroni cooked
1 cup parmesan cheese shredded
In a medium saucepan, combine tomato juice, broth, onion, garlic and
seasonings.
Cook over low heat, uncovered, for about 25 minutes or until reduced by
half. Stir
tomato sauce into cooked macaroni. Spoon into baking dish. Sprinkle with
cheese.
Bake in preheated 375ºF for about 25 minutes.
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